Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots.

The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was studied. Color, hardness, microbial growth, respiratory activity, and antioxidant properties of fresh-cut carrots were studied during 14 days of storage at 4 °C. The application of a pectin-based coating containing a lemon byproduct extract preserved carrots' physiological parameters, reduced their physiological activity and, thus, delayed senescence. This aspect was also confirmed by the reduced O2 consumption of the coated carrots due to the slowing down of the product's metabolic reactions. Moreover, coated carrots were characterized by limited changes in colour (ΔE < 3) and white-blush development on both cortical tissue and vascular cylinder, and the presence of calcium chloride in the coating formulation helped to maintain carrots' hardness throughout storage. In addition, treatment with pectin-based coating and lemon byproduct extract improved microbiological stability of fresh-cut carrots, showing the lowest value of total bacterial count immediately after treatment (2.58 log CFU g−1). This kind of treatment also resulted in a significant preservation of valuable compounds (17.22 mg GAE 100 g−1) and antioxidant activity level (289.49 µM Trolox 100 g−1), reducing the wounding stress induced by processing operations for at least ten days.

Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products.

In this work, optimized techniques of conventional, ultrasound and microwave-assisted extraction were applied for the recovery of antioxidant compounds from lemon by-products (Citrus limon L). Specifically, the effect of solvent, temperature, microwave power, time and their interaction on the extraction was investigated. Among the tested solvents, the hydroalcoholic mixture (ethanol:water, 50:50) was the optimal one for all extraction techniques: in particular assisted by ultrasounds at 70 °C for 30 minutes (total phenolic content: 6.93 mg GAE g-1, total flavonoids: 2.07 mg CE g-1, ABTS assay: 18.36 µM TE g-1). Also, the other techniques allowed to obtain valuable extracts, although with relative lower amounts. The analyses of individual phenols revealed hesperidin and eriocitrin as the main compounds (respectively about 1650 and 1150 mg kg-1) after ultrasound assisted and conventional extraction. Results of this work can be useful to valorize an industrial by-product by sustainable techniques for the high-added value substances recovery.

Nutraceuticals for Peripheral Vestibular Pathology: Properties, Usefulness, Future Perspectives and Medico-Legal Aspects.

Vestibular disorders may generate complex signs and symptoms, which may alter patients' balance and the quality of life. Dizziness and vertigo can strongly affect daily activities and relations. Despite the presence of conventional drugs, maneuvers, and surgery, another interesting therapeutic opportunity is offered by nutraceuticals. These molecules are often used in the treatment of dizziness and vertigo, but the rationale of their application is not always solidly demonstrated by the scientific evidence. Several substances have shown a variable level of efficacy/usefulness in this field, but there is lack of important evidence for most of them. From a medico-legal point of view, specific information must be provided to the patient regarding the efficacy and possibilities that the use of these preparations can allow. Administering the right nutraceutical to the proper patient is a fundamental clinical skill. Integrating conventional drug treatment with nutraceutical administration seems to be easy, but it may be difficult considering the (in part unexplored) pharmacodynamics and pharmacokinetics of nutraceuticals. The aim of the scientific community should be to elevate nutraceuticals to the same law and technical dignity of conventional drugs.

Metabolites response to onion yellow dwarf virus (OYDV) infection in 'Rossa di Tropea' onion during storage: a 1 H HR-MAS NMR study.

BACKGROUND: Plant viral infections induce changes in metabolic components in the host plant, with potential effects on compositional, organoleptic and storability features of agricultural products. Identification of modulated metabolites may provide clues concerning pathways implementing responses in plant-pathogen interactions. A time course study of metabolic fingerprinting of onion yellow dwarf virus (OYDV)-infected versus healthy 'Rossa di Tropea' onion bulbs was performed using proton high-resolution magic angle spinning nuclear magnetic resonance (1 H HR-MAS NMR) and ultra-performance liquid chromatography (UPLC), providing an overview of the metabolic state of the bulb in response to OYDV infection during storage. RESULTS: Metabolites accumulated/depleted upon infection were identified, belonging to flavonoid, saccharide, amino acid and organic acid classes. A decrease in quercetin glucosides content and antioxidant activity was observed in infected bulbs; some amino acids (Arg, Asn, Phe, Val) accumulated, while others were depleted (Leu); for some metabolites, a bimodal time-course was observed during storage (Glc, Lys). Virus interference on metabolic pathways, and the effects of the metabolic shift on edible product storability, organoleptic and nutritional quality were discussed. CONCLUSIONS: OYDV infection induces a metabolic shift in 'Rossa di Tropea' onion during bulb storage, involving several pathways and affecting storability and organoleptic and nutritional quality of bulbs at marketable stage. © 2020 Society of Chemical Industry.

Antioxidant activity shown by olive pomace extracts.

In this study, the effects of experimental variables such as type of solvent, sample/solvent ratio, and time of extraction have been evaluated to individuate the best results in phenolic recovery by Olive Pomaces (OP) belonging to Carolea and Ottobratica cultivars. Folin-Ciocaulteu procedure and DPPH and ABTS assays were used, respectively, for total phenol quantification and total antioxidant activity of pomace extracts. The ethanol/water mixture was resulted the most efficient extraction solvent for both olive cultivars. The highest amount of phenolic compounds (171 ± 4 mg of gallic acid 100 g-1 of dry pomace) was obtained after extraction at 120 min with 2:1 solvent/OP (v/w) of Ottobratica Olive Pomace. The recovery of phenol compounds from olive wastes increases the sustainability of sector, allowing obtaining an extract that could be a suitable alternative in the food industry to the use of synthetic antioxidants in order to improve the quality of foods.